CookPal AI
Dal Makhani (Indian Lentils)

Dal Makhani (Indian Lentils)

Cost $10, save $20

Source: Recommended by CookPal

  • 120 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Base Ingredients

    • 1 cup lentils
    • ¼ cup dry kidney beans
    • Water to cover
    • 5 cups water
    • 🧂 Salt to taste

  • Cooking Fat

    • 2 tablespoons vegetable oil

  • Whole Spices

    • 1 tablespoon cumin seeds
    • 4 cardamom pods
    • 1 cinnamon stick, broken
    • 4 bay leaves
    • 6 whole cloves

  • Flavor Paste

    • 1 ½ tablespoons ginger paste
    • 1 ½ tablespoons garlic paste

  • Ground Spices

    • ½ teaspoon ground turmeric
    • 1 pinch cayenne pepper, or more to taste
    • 1 tablespoon chili powder
    • 2 tablespoons ground coriander

  • Tomato Sauce

    • 🍅 1 cup canned tomato puree, or more to taste

  • Richness

    • ¼ cup butter
    • 2 tablespoons dried fenugreek leaves
    • ½ cup cream

STEPS

1

Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.

2

Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.

3

Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute.

4

Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.

5

Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes.

6

Add chili powder, coriander, and butter; cook and stir until butter is melted.

7

Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low.

8

Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes.

9

Add cream and cook until heated through, 2 to 4 minutes.

NUTRIENTS

Per 1 serving

🔥

390

Calories

  • 13
    Protein
  • 37
    Carbs
  • 22
    Fats

💡 If you cannot find dried fenugreek leaves, substitute with a small amount of ground fenugreek.For a vegan option, replace cream with coconut milk and butter with a vegan alternative.Serve with steamed basmati rice or naan for a complete meal.